Recipe by Patrik Fredriksson
One of the most traditional desserts in Sweden is Swedish Princess Cake. The original recipe has been around since 1930 and it consists of alternating layers of sponge cake, raspberry jam, whipped cream, and a thick pastry cream and topped with a layer of green marzipan.
It’s eaten during all of the Swedish national holidays, including Swedish National Day. Check out a recipe below for Princess Cake from Executive Pastry Chef Patrik Fredriksson of Norda Bar & Grill in Gothenburg, Sweden. Click here to read an interview with the chef himself.
Prep time: 45 mins
Cooking time: 45 mins
Total time: 1 hour 30 mins
2 cups eggs (about 6 eggs)
1 ½ cups sugar
3 cups flour
2 ½ tsp baking powder
1 cup milk
1 cup cream
1 cup sugar
1 cup egg yolks (about 4 eggs)
½ cup cornstarch
2 vanilla pods
1. First make the sponge cake by whisking the eggs and sugar on high speed for 15 minutes. When the eggs and sugar are fluffy slowly add the flour and baking powder.
2. Put in a round cake ring and bake in the oven at 350 degrees for 15-20 min.
3. To make the cream, boil milk, cream and the scraped vanilla seed of the pods. Whisk together sugar, egg yolks, and cornstarch and add the mixture once the milk and cream reaches boiling point.
4. Keep boiling until it becomes a thick cream while whisking continuously. Allow to cool down.
5. To build the cake, cut the sponge cake into three layers. On the bottom layer, spread raspberry jam and then place another layer of sponge cake. On top of the next layer of sponge, place the pastry cream and then whipped cream on top of that. Top this with the last layer of sponge cake and top that with a thin layer of whipped cream. Finally, you cover the whole cake with thin folded green marzipan and decorate in the classic Swedish way with powdered sugar and a pink marzipan rose.